Mix warm milk, yeast and honey. Leave for 5–10 minutes until foamy.
Add flour, sugar, eggs, vanilla and salt. Knead for 7–10 minutes, then gradually incorporate softened butter. Knead until smooth, elastic and slightly tacky.
Cover and let rise for 1–1½ hours, until doubled. Refrigerate for 30–60 minutes.
Divide into 12 equal portions of approximately 65–70 g. Shape into balls.
Lightly grease the cotton twine and wrap each ball gently to create pumpkin grooves. Tie loosely and place each donut on parchment.
Cover and proof for 45–75 minutes until puffy.
Heat canola oil to 175°C (350°F). Fry in batches for approximately 2–3 minutes per side, until golden and cooked through.
Transfer to a wire rack. Cool slightly, then carefully cut and remove the twine.
Mix the sugar and cinnamon in a bowl. Toss the warm donuts in the mixture until coated.
Transfer Nutella to a piping bag. Make a small hole in each donut and pipe in the filling.
Insert a small pretzel stick into the centre of each donut to create the pumpkin stem.
